Dive into these White Chocolate Dipped Peppermint Cookies, the perfect Christmas cookie. A tasty chocolate cookie dipped in white chocolate and sprinkled with festive crushed peppermint.
Why This Recipe is the Best
These White Chocolate Dipped Peppermint Cookies are a must-bake every Christmas in our home. The classic combination of cool peppermint and rich chocolate brings instant holiday cheer and fills the kitchen with the most amazing aroma.
We especially love how simple they are to make and how beautiful they look on a dessert tray. Using high-quality melting chocolate makes a big difference here—it melts smoothly and gives each cookie that perfect festive dip.
Pair these cookies with our Grinch Truffles, Christmas Chex Mix, and Christmas Bark. They make a fun, festive-looking plate of goodies to give to friends and family.
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Key Ingredients
Soft and chewy chocolate cookies dipped in more chocolate and sprinkled with peppermint? Yes, please!
- Butter- While the butter needs to be softened, make sure it isn't too soft! If it is mushy, stick it in the fridge for about 10-15 minutes then use it. You want to be able to indent the butter with your finger but not mush it.
- Egg- Make sure to leave the egg out for 30 minutes before baking for the best baking experience. It helps the cookies become soft and chewy.
- Peppermint extract- To give these cookies an extra peppermint boost, add peppermint extract to pair with the crushed peppermint candy taste.
- Flour- Make sure not to pack it down while measuring out.
- White Chocolate Melting Wafers- Use high-quality melting wafers to have a good dipping consistency. You can also use almond bark. My favorite is the Ghirardelli white chocolate melting wafers.
- Peppermint candy- Use a bag and rolling pin, or a food processor, to crush into small bits.
- Shortening or coconut oil- This helps to thin the chocolate if it is difficult to dip the cookies in.
How to make White Chocolate Dipped Peppermint Cookies
Learn how to make White Chocolate Dipped Peppermint Cookies with these easy-to-follow step-by-step process photos.
- In a mixing beat butter, sugar, and brown sugar together. Add eggs, vanilla, and peppermint and beat another 1-2 minutes until fluffy and lightened in color.
- Add flour, cocoa powder, baking soda, baking powder, and salt and mix on low until well combined. Refrigerate for 1 hour.
- Remove cookie dough from the refrigerator and scoop it onto a baking sheet. About 2 tablespoons. Flatten them slightly and bake for 10-12 minutes, until they have puffed up and started to crinkle.
- Remove from oven and allow to cool on the baking sheet for 5 minutes. Transfer to a cooling rack and let cool until no longer warm.
- In a glass measuring cup, heat up the melting wafers according to package directions. You can add ½ Tablespoon shortening or coconut oil to make it easier to dip.
- Dip one cookie at a time halfway into the melted white chocolate. Allow excess chocolate to drip off. Place on the parchment paper and immediately top with peppermint bits.
Hint: Make sure you top the cookies with peppermint before the chocolate hardens.
How To Serve
These make a great winter-time Christmas cookie. The peppermint flavor brings out those holiday flavors. You can serve them at any work, church, or family get-together. They also pair great with other festive-looking desserts. They have such a fun and decorative look, and they are easy to use for any Christmas party. They also pair great with our Peppermint Pie.
Top tip
In a pinch and don't have time to refrigerate? If you have to make these cookies right away, don't flatten the cookies down. If you do they will bake too quickly and won't be soft and chewy.
Recipe
White Chocolate Dipped Peppermint Cookies
Ingredients
- 14 Tablespoons butter ⅞ cup, slightly softened, see note 1
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs large
- 2 teaspoons vanilla extract
- ¾ teaspoon peppermint extract
- 2 ⅓ cups flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups white chocolate melting wafers See note 2
- crushed peppermint candy or candy cane bits
- shortening or coconut oil, optional see note 3
Instructions
- Beat butter, sugar and brown sugar together in a mixing bowl on high speed until light and fluffy, about 2 minutes. Add eggs, vanilla and peppermint and beat another 1-2 minutes until fluffy and lightened in color. Add flour, cocoa powder, baking soda, baking powder and salt and mix on low until well combined. Refrigerate for 1 hour.
- Preheat oven to 350° F and line a baking sheet with parchment paper. Remove cookie dough from the refrigerator and scoop onto baking sheet. I like to make these about 2 Tablespoons big. Flatten them slightly (see picture above for a visual guide) and bake for 10-12 minutes, until they have puffed up and started to crinkle. Remove from oven and allow to cool on the baking sheet for 5 minutes. Transfer to a cooling rack and let cool until no longer warm.
- Heat up the melting wafers according to package directions. I sometimes like to add ½ Tablespoon shortening or coconut oil if I want it a little thinner and smoother. I like to do this in a glass measuring cup to create a deeper dish to dip into.
- Dip one cookie at a time halfway into the melted white chocolate then allow excess chocolate to drip off. Place on the parchment paper and immediately top with peppermint bits. You want to make sure you get the peppermint bits on before it starts to cool so that it will stick well.
- Finish coating all of the cookies then allow to harden before serving.
Video
Notes
- Make sure your butter isn't too soft! If it is mushy, stick it in the fridge for about 10-15 minutes then use it. The butter should be soft enough you can indent it when you push on it with your finger but not mushy.
- You can also use almond bark here. My favorite are the Ghirardelli white chocolate melting wafers.
- You can use shortening or coconut oil to help thin the melting wafers and make them a little smoother. Use up to 1 Tablespoon shortening and up to 2 teaspoons coconut oil. I find the coconut oil can make it too thin so that not enough of the chocolate sticks to the cookie.
- Be careful not to over mix after you add the dry ingredients or your cookies will be tough instead of soft and chewy.
- I know some of you will skip the refrigerating! If you do, don't flatten the cookies down, and they will bake more quickly and not be quite so soft and chewy.
Nutrition
More Christmas Recipes
You'll love making these other tasty Christmas treats.
Substitutions and Variations
Try some of our favorite substitutions for the best results.
- Almond Bark- Use almond bark instead of white melting chocolates for a dairy free option.
- Shortening- Sometimes it's difficult to dip the cookies in the chocolate. If you add 1 tablespoon of shortening or coconut oil to make for a smoother consistency. We prefer using the shortening because we have found that coconut oil makes the chocolate a little too thin.
Storage
Store prepared cookies in an air-tight container at room temperature. The cookies stay fresh for 3-4 days. Make sure the chocolate has completely hardened before stacking it together. This way, they won't stick together.
You can easily freeze the cookie dough in premade balls, or you can freeze the baked and dipped cookies. Thaw before baking. You can thaw or enjoy the cookies frozen.
Andrea says
My family love the flavor combination of the chocolate and peppermint of these white chocolate dipped cookies! They are perfect for Christmas.
Eva says
These were so good. I am not a huge white chocolate person, so I used milk chocolate instead, but even the cookie itself was dynamite. We frozen half to keep some for the holidays.